Strawberry mousse, daquoise pistachio and layers of chocolate mousse that biancoUna, served well chilled, It's almost an ice cream: fresh, sweet and full of fresh strawberries, topped with yummy white chocolate flakes. Easy to prepare, It just takes patience to make Italian meringue, then it's all downhill. If served right out of the freezer, is an ice cream cake, But if the do rest a little in the refrigerator becomes a fresh, creamy mousse. A perfect dessert for these hot and summer evenings now…
Ingredients for a cake tin (or ring cake) 22-24 centimeters in diameter:
for the strawberry mousse
- 500 grams of fresh strawberries
- 500 grams of whipped cream
- 250 grams of soft meringue (for the recipe click here)
- 20 grams of gelatin
for daquoise pistachio
- 12,5 grams of flour 00
- 75 grams of pistachio flour Bronte
- 75 grams of powdered sugar
- 125 grams of egg whites
- 50 grams caster sugar
- 250 grams of white chocolate
The daquoise, you can easily prepare the day before and store wrapped in plastic wrap. Preheat the oven to 180 degrees static, Whisk the egg whites with caster sugar, Then add the sifted icing sugar with the flour and finally the pistachio flour Bronte. Line a baking sheet with parchment paper and pour the mixture, at a height of 3 cm and cook up to staining (about 20-25 minutes). When cold, remove from parchment paper and cut a disc of the cake pan or dell'anelli sized cakes that you decided to use.
For the mousse, put the gelatine in cold water for 15 minutes. Meanwhile, wash strawberries, remove the stalk and halve, then blend them with the mixer and filter the mixture through a chinoise or with a strainer meshed, to eliminate the seeds. Heat over low heat a small part of the past of strawberries and add jelly after having squeezed, stirring until it is completely dissolved. Combine the strawberries where you have dissolved gelatin to the rest of the fruit of the past.
Whip the cream until stiff.
With a spatula and making a movement from above downwards, mix the meringue to the past of strawberries, then slowly add the whipped cream until stiff until mixture is smooth and without lumps.
Put the daquoise on the bottom of the pan, lined with parchment paper, then pour the mousse and place in the freezer for at least 3 hours or until the mousse will not completely firmed.
For layers of chocolate, Coarsely chop the white chocolate and melt it in a double boiler (inside a bowl in turn resting on a saucepan with boiling water or polsonetto, so that the two containers do not touch). Spread as thin as possible the melted chocolate on a silicone mat or on a sheet of greaseproof paper and allow to cool, then cut the chocolate into triangles with a knife. If you have no desire or time, limit yourself to fill the sweet chopped white chocolate, It is equally good.
Assembling the cake: make the cake rest in the refrigerator for 30 minutes before serving, then for another 5-10 minutes at room temperature. Remove the split ring of the pan and decorate the mousse with layers of chocolate or white chocolate chopped, then serve.